If you have guests and you need a great dessert or you have a craving for a sweet snack, nothing better than this peach cheesecake to enjoy a very easy dessert with which you don’t even need to turn on the oven to get it ready. We will only need enough time to let it rest, as it needs to set in the fridge. Also, an 18-centimeter removable mold to facilitate unmolding when serving it. However, if you don’t like peach It can be perfectly replaced by another type of stone fruit like apricot, nectarine or even mango or cherry.
We start by preparing the peach puree for the mousse and the gelatin for the surface. But also we can skip this step if we buy fruit puree already prepared for pastry. If not, we peel and pit the peaches, cut them into cubes and crush them with a blender. We weigh to allocate one part, 150 grams, for the mousse and, on the other, 120 grams for the decoration jelly. We reserve in the fridge.
For the base, crush the cookies and add them to the melted butter to form a paste. We spread it at the base of the 18-centimeter mold, previously lined with baking paper, and crush it with a glass to compact it. Reserve, then, in the refrigerator. On the other hand, we cut a peach into cubes and, once the biscuit base has hardenedwe have them above.
Kitchen Craft Master Class Round Springform Pan, Steel, Black, 18 cm
To make the mousse, mix the cream cheese at room temperature, the yogurt, and the sugar in a bowl and stir until well mixed. In a glass, dissolve the powdered gelatine in the water, let stand for five minutes and melt over the heat or in the microwave until it becomes liquid. Add the peach puree and stir gently. Add this mixture to the bowl with the cheese mixture and mix everything well..
With a rod mixer, whip the cream and sugar for the mousse until foamy (it should not be hard enough to decorate, but slightly semi-whipped) and with a spatula add it to the previous mousse mixture. Pour carefully into the mold and let gel for six hours.
Philips HR3740/00 mixer with Turbo function
Once the mousse is curdled, we prepare the gelatin of the surface. To do this, in a bowl add the powdered gelatin for decoration and the corresponding water, stir, let it hydrate for five minutes and melt it again in the microwave or in a saucepan over the heat. Add the peach puree and sugar and carefully pour it over the mousse. Let gel for two or three hours in the fridge.
To present it, we put a hot kitchen towel around the mold for five minutes so that the mousse separates easily from the walls of the mold. We unmold it on the plate where we want to present it and decorate it with diced peaches and red berries, as well as some mint leaves.
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Photos | straight to the palate
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